流变学
酪蛋白
组织谷氨酰胺转胺酶
流变仪
纹理(宇宙学)
材料科学
剪切(地质)
剪切速率
化学
化学工程
拉伤
复合材料
食品科学
生物化学
酶
人工智能
工程类
内科学
图像(数学)
医学
计算机科学
作者
Harald Rohm,Franziska Mathis-Ullrich,Carolin Schmidt,Jürgen Löbner,Doris Jaros
摘要
Abstract The extent of cross‐linking by microbial transglutaminase of acid casein in phosphate buffer was varied, and its consequences on the rheology of chemically acidified gels were studied. Gel formation upon acidification was measured by dynamic rheometry and in rotational experiments at a shear rate of 0.002/s. Torque development during gelation under shear, and stiffness and fracture strain of the final gels was significantly affected by the amount of cross‐linked caseins. Moderately cross‐linked casein exhibited peculiar gelation behavior under shear as monitored with a perspex cylinder device and a video system. Macroscopically visible “threads” with a regular pattern were formed, which appeared to depend on amount and size of cross‐linked casein aggregates. From experiments with varying gelation temperature and acidulant concentration, it was observed that larger aggregates result in weaker gels when acidification rate is increased; in native systems, gelation rate did not show any effect. Practical Applications Texture and rheology are important quality parameters of acid milk gels that can be modified, among others, by cross‐linking milk proteins using microbial transglutaminase. The present results demonstrate that it is crucial to control both the intensity of cross‐linking and acidification conditions to obtain products with the desired texture.
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